Karen wrote:

> How do you prepare halibut cheeks? And, does anyone know where I can
> buy some in the bay area of California?
>
Ah, halibut cheeks, one of our most favorite things whenever we're
lucky enough to find them. Treat 'em like scallops or abalone or the
tenderest fish fillets. For example, season them lightly and quickly
sauté them in a tiny bit of butter or butter and oil combined. Don't
overcook. A squeeze of fresh lemon juice at the finish. That's all
they need. Optional: light dusting of flour at the beginning.
Optional: a fast pan sauce at the end with minced shallots, lemon
juice, splash of white wine, finished with butter. Optional: a few
shakes of Louisiana red hot sauce.

They also make wonderful fish and chips with a beer batter, but at
today's prices that's a waste.

-aem